Low Carb Traditional Austrian Backhendl
Indulge in the irresistible flavors of Low Carb Traditional Austrian Backhendl, a keto-friendly twist on a classic Austrian favorite. This sumptuous dish features tender bone-in, skin-on chicken thighs or drumsticks coated in a perfectly crispy blend of almond flour, grated Parmesan cheese, and crushed pork rinds, seasoned with paprika and garlic for a burst of flavor in every bite. The chicken is pan-fried to golden perfection in olive oil or lard, delivering a satisfying crunch without the carbs. Serve this hearty, protein-packed meal with fresh lemon wedges for a zesty finish. Ready in just 40 minutes, this low-carb Backhendl is perfect for weeknight dinners or impressing guests with an authentic Austrian touch! Search no further for a gluten-free, keto-friendly comfort food that doesn’t compromise on taste or tradition.
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Ingredients
- 6 pieces Chicken thighs or drumsticks (bone-in, skin-on)
- 1 cup Almond flour
- 0.5 cup Grated Parmesan cheese
- 0.5 cup Ground pork rinds (or crushed pork rinds)
- 2 teaspoons Paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 large Eggs
- 2 tablespoons Heavy cream
- 1 cup Olive oil or lard (for frying)
- 4 pieces Lemon wedges (for serving)
Directions
Step 1
Prepare the chicken by patting it dry with a paper towel. This ensures the coating will adhere properly.
Step 2
In a shallow bowl, mix together the almond flour, grated Parmesan cheese, ground pork rinds, paprika, garlic powder, salt, and black pepper.
Step 3
In a separate bowl, whisk together the eggs and heavy cream until fully combined.
Step 4
Dredge each chicken piece first in the egg mixture, ensuring it is fully coated, then press it into the almond flour mixture. Turn it over and press again to coat evenly. Repeat with all pieces.
Step 5
In a large skillet, heat the olive oil or lard over medium heat until shimmering. Use enough oil to ensure the chicken is about halfway submerged while frying.
Step 6
Carefully place the coated chicken pieces in the heated oil. Fry for about 10-12 minutes on each side, or until the coating is golden brown and the internal temperature of the chicken reaches 165°F (74°C).
Step 7
Once cooked, transfer the chicken to a plate lined with paper towels to absorb any excess oil.
Step 8
Serve immediately with lemon wedges on the side for squeezing over the crispy Backhendl.
Nutrition Facts
| Serving size | (1298.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5100.0 |
| Total Fat 459.3g | 0% |
| Saturated Fat 101.2g | 0% |
| Cholesterol 1094.4mg | 0% |
| Sodium 6019.0mg | 0% |
| Total Carbohydrate 32.8g | 0% |
| Dietary Fiber 14.9g | 0% |
| Total Sugars 7.3g | |
| Protein 228.0g | 0% |
| Vitamin D 112IU | 0% |
| Calcium 904.6mg | 0% |
| Iron 13.9mg | 0% |
| Potassium 1755.3mg | 0% |
Source of Calories